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Thursday, April 12, 2012

Triple Chocolate Raspberry Hazelnut Cheesecake

As I mentioned in an earlier post, I hosted Easter this year and I was dying to try out a new cheesecake recipe. I had originally started off thinking I was just going to do a Chocolate Hazelnut version but I thought that raspberries would also give this a nice flavor. I used the same base as the Limoncello Cheesecake I made several months ago, but changed it up a bit. It was INCREDIBLE!!! I just love the flavor combination of chocolate, raspberries and hazelnuts and it was so creamy, not dense like other cheesecakes I've had. I will definitely be making this cheesecake again. I does taste best if you make it a day before you are ready to serve so that the cheesecake has time to properly set (get firm) so plan accordingly. It will also freeze well as long as you wrap it tightly in plastic wrap, then cover it in foil. 

Triple Chocolate Raspberry Hazelnut Cheesecake

16 Chocolate Graham Crackers
½ c. Hazelnuts
¼ c. Granulated Sugar

1 Stick of Salted Butter, melted 
1 tsp. Butter

Pulse the graham crackers, hazelnuts and sugar in a food processor until they are chopped fine. Gradually pour in the butter until it is mixed well and crumbly. Lightly butter the bottom and sides of a 10”  round spring form pan using approximately 1 tsp. of butter. Press the graham cracker mixture into the bottom of the pan and come up about ½" on the sides. Bake at 350°F for 5 minutes then remove and let cool. 

Cheesecake filling
2 lb. Cream Cheese
1 c. Granulated Sugar
4 Eggs
1 c. Chambord (Raspberry Liquor)
1/2 c. Nutella
2 tsp. Vanilla Extract
1 oz. Dark Chocolate, chopped fine
1 oz. Semi-Sweet Chocolate, chopped fine
1 oz. White Chocolate, chopped fine

In a bowl, cream together the cream cheese and sugar. Next, add the eggs, Chambord and vanilla until well blended and smooth. Fold in the Nutella and three types of chocolate, then pour filling into the cooled crust. Place pan on top of a sheet pan and add 2 c. water to the bottom; creating a water bath. Bake 350°F for approximately 1 hour or until the edges puff up and the center is set. Refrigerate for at least 4 hours until the cheesecake has fully cooled then cut into 12 slices. 


  1. Those are the best looking cakes Carrie! thanks for the step by step on how to make it...

  2. Carrie, thanks for joining the cake extravaganza – I am simply blown away by all the fantastic cakes – and extremely hungry! Cheers


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